Decadent Cheesecake Al Limoncello Recipe: A Sweet Indulgence

Welcome to my recipe for cheesecake al limoncello. This is the perfect dessert for anyone who loves all things lemony and sweet, with a hint of tartness. In this recipe, we will be combining the creamy richness of cheesecake with the tangy and refreshing taste of limoncello, an Italian lemon liqueur. The result is a delightful treat that is sure to impress your guests.

Not only is this cheesecake delicious, but it is also surprisingly easy to make. Even if you are not an experienced baker, you will find that the steps are straightforward and simple to follow. With just a few ingredients and a little bit of time in the kitchen, you can create a show-stopping dessert that will leave everyone begging for more.

One of my favorite things about this recipe is its versatility. You can serve it for any occasion, from a casual Sunday brunch to an elegant dinner party. It pairs well with coffee, tea, or even a glass of limoncello on its own. Plus, it looks gorgeous on any table thanks to its bright yellow hue and smooth texture.

So what are you waiting for? Let’s get started making this delicious cheesecake al limoncello!

Why You’ll Love This Recipe

Cheesecake Al Limoncello
Cheesecake Al Limoncello

Lemon-lovers, rejoice! This recipe is an absolute must-try. Cheesecake al Limoncello is a classic and beloved Italian dessert, and for good reason. It combines the tartness of fresh lemon juice and zest with the subtle sweetness of limoncello liqueur to create a flavor that is just the right balance of tangy and sweet.

But don’t let the word “cheesecake” fool you. This is not your average, heavy cheesecake. Made with ricotta cheese and sour cream, it is lighter in texture than traditional cream cheese cheesecakes, yet rich in flavor. The graham cracker crust adds a satisfying crunch to each bite.

With only a handful of ingredients, this recipe is perfect for novice bakers or anyone looking for a simple yet impressive dessert that will impress their guests. Nothing beats the satisfaction of taking a bite out of a homemade treat that looks, smells and most importantly tastes delicious.

And don’t just take my word for it – this cheesecake al limoncello has garnered a reputation as one of the best cheesecake recipes around. So why not try it out for yourself? Your friends and family will thank you, and your taste buds will surely be delighted by this tangy, smooth dessert that’s bursting with Italian flavors!

Ingredient List

 Our Cheesecake Al Limoncello captures the flavors of summer in a silky smooth dessert.
Our Cheesecake Al Limoncello captures the flavors of summer in a silky smooth dessert.

Here’s a list of ingredients needed to make the Cheesecake al Limoncello:

  • 1 ½ cups graham cracker crumbs
  • 1/3 cup butter, melted
  • ¼ cup granulated sugar
  • 32 ounces cream cheese, at room temperature
  • 1 ¾ cups granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup sour cream, at room temperature

All the ingredients should be easily available at your local grocery store. If you’re not able to find anything, you can always try substituting it with something similar. In the next section, I’ll be sharing my tips on substitutions and variations for this Cheesecake al Limoncello recipe.

The Recipe How-To

 This classic cheesecake recipe gets a zesty twist with the addition of tangy lemon curd and Italian Limoncello liqueur.
This classic cheesecake recipe gets a zesty twist with the addition of tangy lemon curd and Italian Limoncello liqueur.


  • 1 1/2 cups of graham cracker crumbs
  • 1/4 cups of granulated sugar
  • 1/2 cup of melted butter
  • 24 ounces of cream cheese, softened
  • 3/4 cup of granulated sugar
  • 1/4 cup of sour cream
  • 4 large eggs, room temperature
  • The zest of one lemon
  • 1/4 teaspoon of salt
  • 1 tablespoon flour
  • 1/2 cup of limoncello
  • Juice from one lemon


  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, combine the graham cracker crumbs, melted butter, and the sugar. Mix well.
  3. Press the mixture into a greased 9-inch springform pan.
  4. Bake the crust for about 10 minutes or until it becomes lightly golden.
  5. Reduce oven temperature to 300°F (150°C)

Cheesecake Filling:

  1. Beat the cream cheese and granulated sugar together with an electric mixer using a paddle attachment on medium-high speed in a mixing bowl until it is smooth.
  2. Add in the sour cream and beat again on medium speed.
  3. Blend in eggs, one at a time, scraping down the sides of the bowl after each addition where necessary.
  4. Mix in the flour, salt, limoncello, and lemon zest until everything is smooth and fully combined.
  5. Pour this mixture over your previously baked crust.
  6. Smooth out any bubbles or lumps.

Baking Your Cheesecake Al Limoncello:

  1. Create a water bath by placing your cheesecake inside a larger baking pan that has been filled with an inch or two of hot water.
  2. Bake your cheesecake for approximately one hour until it appears solid but with still slightly jiggly in the center.
  3. Turn off heat and leave oven door cracked open slightly for around one hour more to let cheesecake cool gradually.
    15.Once cooled off completely within your oven that was turned off probably leave for another hour then chill overnight in refrigerate.

Now you can make yourself a delicious slice of Limoncello Cheesecake Torta, which is perfect for any occasion!

Substitutions and Variations

 One bite of this indulgent dessert will transport you straight to the Mediterranean coast.
One bite of this indulgent dessert will transport you straight to the Mediterranean coast.

When it comes to cheesecake recipes, there is always room for creativity and personalization. Here are some substitutions and variations you can try with this delectable Limoncello Cheesecake:

– For a lighter version, you can substitute some or all of the cream cheese with low-fat ricotta cheese. Or, you can use Greek yogurt instead of sour cream.

– If you don’t have Limoncello liqueur on hand, you can replace it with lemon extract or limoncello syrup. Alternatively, you can use another fruity liqueur like orange or raspberry.

– You can change up the crust by using crushed gingersnaps or chocolate wafer cookies instead of graham cracker crumbs.

– For a tangier and zestier flavor, you can add more fresh lemon juice and zest to the filling.

– If you want to make a gluten-free version of this cheesecake, you can use gluten-free graham crackers or almond flour for the crust and cornstarch or potato starch instead of flour in the filling.

– To make individual portions, you can bake the cheesecake batter in lined muffin tins instead of a large springform pan. Just adjust the baking time accordingly.

Don’t be afraid to experiment with different combinations until you find your own signature Limoncello Cheesecake recipe that will wow your taste buds every time!

Serving and Pairing

 With a buttery graham cracker crust, creamy cheesecake filling, and sweet lemon topping, this dessert is a showstopper.
With a buttery graham cracker crust, creamy cheesecake filling, and sweet lemon topping, this dessert is a showstopper.

Now that you’ve successfully made your Limoncello Cheesecake, it’s time to serve and pair it with complementary flavors.

I suggest garnishing the cheesecake with lemon zest or a dollop of whipped cream for added texture and flavor. You can also top it off with a Limoncello gelee or basil gelee to enhance the citrusy and sweet notes of the dessert.

As for pairing options, this Limoncello Cheesecake goes perfectly well with a cup of espresso or any fruit-infused tea. The bitterness of the coffee cuts through the creaminess of the cheesecake while enhancing its lemony flavor. On the other hand, a tropical fruit tea like pineapple or mango brings out the sweetness and tanginess of the dessert.

For those who enjoy wine pairings, I recommend serving this cheesecake with a Pinot Grigio or Moscato d’Asti. These light-bodied, crisp wines offer fruity and floral notes that complement the Limoncello and lemon zest in the cheesecake.

You can also opt to serve this dessert on its own as it already packs a punch in terms of taste and texture. Whatever you choose, don’t forget to savor each bite and revel in the Italian-inspired flavors of this delectable limoncello ricotta cheesecake!

Make-Ahead, Storing and Reheating

 No need to travel to Italy to get your hands on some Limoncello. This dessert brings the taste of the Amalf
No need to travel to Italy to get your hands on some Limoncello. This dessert brings the taste of the Amalf

If you’re planning to make cheesecake al limoncello ahead of time, be sure to wrap the cheesecake tightly in plastic wrap and store it in an airtight container. This will help maintain the flavor and freshness of the cheesecake.

When you’re ready to serve the cheesecake, take it out of the fridge and let it sit at room temperature for about 15-20 minutes. This will allow the cheesecake to come to room temperature, which is ideal for serving.

If you have leftovers, your cheesecake al limoncello can be stored in the fridge for up to four days. When reheating leftover slices, be sure to do so gently. Place a slice on a microwave-safe dish and heat at reduced power in intervals of 10-15 seconds until warmed all the way through.

Another option is to reheat your cheesecake in a preheated oven at 275°F (135°C) for about 10 minutes or until warmed through.

Keep in mind that reheating your cheesecake several times may start to affect its texture, so it’s best to only reheat it once if possible.

With these tips, you can store and reheat your delicious cheesecake al limoncello without sacrificing any of its amazing flavor and texture.

Tips for Perfect Results

To ensure that your cheesecake al limoncello comes out perfectly every time, there are a few key tips to keep in mind. Here are my top recommendations for achieving the best results:

1. Use room temperature ingredients: To ensure all the ingredients mix together smoothly and avoid lumps in your batter, make sure your cream cheese, eggs, and sour cream are at room temperature before starting.

2. Don’t overmix: It’s important not to overmix your batter, as this can cause air pockets in the cheesecake while baking. Beat the cream cheese mixture until it’s just smooth and then stop.

3. Avoid cracks: Cheesecakes are prone to cracking due to fluctuations in temperature, so it’s important to gradually bring your cheesecake to room temperature after baking by leaving it in the oven with the door cracked open for a few hours.

4. Using a water bath: A water bath helps prevent cracks from forming on the surface of your cheesecake. To do this you will need a roasting pan and aluminum foil to wrap up the springform pan.

5. Lemon zest and juice: The fresh lemon zest and juice in this recipe really make a difference! Be sure to use actual fresh lemons instead of prepackaged lemon juice or flavorings.

6. Cooling period: Let the cheesecake cool down completely at room temperature, this means letting it sit on a wire rack for an hour before transferring it into the fridge.

By following these tips, you’ll be well on your way to making the perfect cheesecake al limoncello every time!


Before we conclude, I have prepared a Frequently Asked Questions (FAQ) section that will help you address any possible concerns that might arise while making the delicious Limoncello Ricotta Cheesecake. These questions will guide you through the different issues you might encounter with it, and offer recommendations to ensure that your cheesecake turns out perfect every time.

What is limoncello cake made of?

Get ready to indulge in a deliciously refreshing Limoncello Cake! This delectable dessert is made with light and airy sponge cake layers, infused with a delightful limoncello syrup, and filled with a tangy and zesty lemon curd. To top it off, the cake is frosted with a rich and velvety mascarpone and cream cheese frosting that perfectly complements the lemony flavors. Get your taste buds ready for an explosion of taste!

Why do you add lemon juice to cheesecake?

When making cheesecake, incorporating lemon juice can provide a flavorful boost that elevates the overall taste. The acidic and tangy flavor of the juice can bring a delicious balance to the sweet richness of the cheesecake. Beyond its taste, the aroma of lemon can also add an enticing and refreshing scent to the dessert that is sure to entice any cheesecake lover’s senses.

What happens if you add too much lemon juice to cheesecake?

When making a cheesecake recipe that requires a citrusy flavor, be cautious when adding acid to the mix. While adding a few extra drops may seem like a good idea, too much acid can potentially curdle the other ingredients and ruin the dish. However, if you are looking for a contrasting flavor to balance out the richness of the cheesecake, consider serving it with a sauce made from tangy berries like raspberries or blackberries.

How to make a Mary Berry lemon cheesecake?

For this recipe, you will need some ginger biscuits weighing 100g (3 ½ oz), which should be crushed. Melt 50g (1 ¾ oz) of butter and have 2 x 250g tubs of mascarpone ready to use. Also, you will need a 325g jar of luxury lemon curd, the juice of 1 small lemon, fresh raspberries and blueberries to decorate the final product, and some icing sugar to dust over it.

Bottom Line

The Cheesecake al Limoncello recipe is a must-try for anyone who loves desserts, especially those who enjoy Italian delicacies. With its creamy and tangy flavors, it’s the perfect indulgence that can make any occasion special. Using the best limoncello and other quality ingredients is essential to achieving the perfect texture and taste.

Whether you want to impress your guests at a dinner party or simply satisfy your sweet tooth, this recipe won’t disappoint you. With its mouth-watering layers of graham cracker crust, ricotta, cream cheese, and lemon curd, it’s a treat that you’ll love savoring every bite of. Plus, with the flexibility to make-ahead or store leftovers for later, it’s ideal for busy schedules.

As an articulative assistant for a baker, I recommend giving this recipe a try if you haven’t already. Don’t miss out on a dessert that might just become your new favorite!

Cheesecake Al Limoncello

Cheesecake Al Limoncello Recipe

I had a almost full bottle of Limoncello in my refrigerator and I wanted to use some of it up. I love cheesecake so while searching the web I found this one on Very good! Lemoncello is an italian lemon liqueur.
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Course: Dessert
Cuisine: Italian
Keyword: < 4 Hours, Cheesecake, Dessert
Prep Time: 30 minutes
Cook Time: 1 hour
Calories: 550.9kcal


  • 1/4 cup butter, melted
  • 1 cup graham cracker crumbs
  • 1/2 cup vanilla wafer
  • 2 tablespoons granulated sugar
  • 32 ounces cream cheese
  • 1 1/2 cups granulated sugar
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 tablespoon lemon zest
  • 4 eggs
  • 1/2 cup limoncello
  • 2 cups sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon limoncello


  • Crust: Crumb the cookies, mix with the graham cracker crumbs and melt butter and press the mixture in the bottom and about an inch up the sides of a 9 1/2-inch springform pan.
  • Batter: Beat together the cream cheese and sugar until smooth and fluffy.
  • Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients.
  • Pour into the pan and bake at 350F for about an hour or until the center of the surface is somewhat solid.
  • Remove from the oven and let rest 10 minutes.
  • Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top.
  • Bake another 10 minutes; remove and let cool to room temperature.
  • Refrigerate at least 12 hours before serving.

Your Own Notes


Serving: 176g | Calories: 550.9kcal | Carbohydrates: 43g | Protein: 8.2g | Fat: 39.6g | Saturated Fat: 22.1g | Cholesterol: 175.4mg | Sodium: 413.4mg | Fiber: 0.3g | Sugar: 37.2g

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